Kairos Kafe's Chocolate Krackle
1 package Ghirardelli Triple Chocolate Brownie Mix, prepared according to package directions (or 1 9x13-inch pan of fudge brownies)
2 packs Jell-O Chocolate Pudding, prepared according to package directions
1 pint heavy whipping cream, whipped with half-teaspoons pure vanilla extract and half-cup sugar
6 Butterfinger candy bars, crushed
(Note: If you crush them, and then put them in the freezer for about 30 minutes, it keeps the chocolate from sticking to the paper and comes out easily.)
Cut brownies into cubes and place in the bottom of a 9x13 casserole dish.
Cover brownie cubes with chocolate pudding and smooth out.
Cover with whipped cream and smooth out.
Sprinkle Butterfingers evenly over the whipped cream.
Note: The recipe may be made one day ahead and refrigerated. To make a Chocolate Krackle Trifle, double the recipe and layer (brownie, pudding, whipped cream, Butterfinger, brownie, pudding, whipped cream, Butterfinger) in a trifle dish. The trifle should be eaten as soon as possible.